Name: Pumpkin Spice Ice Cream
Prep time: 20 min
Cook time: 25 min
Total time: 4 h 45 min
Cuisine: American
Ingredients: 1 1/2 cups heavy cream; 1 1/2 cups whole milk; 3/4 cup brown sugar; 4 large egg yolks; 1 cup pumpkin puree (not pumpkin pie filling); 1 tsp cinnamon; 1/2 tsp ground ginger; 1/4 tsp ground nutmeg; 1/8 tsp ground cloves; 1 tsp vanilla extract; Pinch of salt

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This ultra-creamy Pumpkin Spice Ice Cream captures the cozy essence of fall in every chilled bite. Made with real pumpkin puree and aromatic warm spices, it’s the perfect frozen twist on a classic autumn flavor. Serve it in cones, bowls, or alongside your favorite holiday pies.

Why You’ll Love This Recipe

Pumpkin Spice Ice Cream brings together the comforting warmth of fall spices with the cool, luscious texture of homemade ice cream. It’s a delightful contrast that works beautifully, offering a unique dessert option for fall gatherings, Thanksgiving dinners, or cozy nights in. With real pumpkin and a custard base, this treat is rich, satisfying, and brimming with seasonal flavor.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

heavy cream
whole milk
brown sugar
large egg yolks
pumpkin puree (not pumpkin pie filling)
cinnamon
ground ginger
ground nutmeg
ground cloves
vanilla extract
salt

directions

In a medium saucepan, whisk together the heavy cream, whole milk, and half of the brown sugar. Heat over medium until steaming but not boiling.
In a separate bowl, whisk the egg yolks with the remaining brown sugar until the mixture becomes pale and thick.
Slowly pour about half of the warm milk mixture into the egg yolks, whisking constantly to temper the eggs.
Pour the tempered yolk mixture back into the saucepan. Cook on low heat, stirring constantly, until the custard thickens and coats the back of a spoon (170–175°F).
Remove from heat and stir in the pumpkin puree, cinnamon, ginger, nutmeg, cloves, vanilla extract, and a pinch of salt until smooth.
Strain the custard through a fine mesh sieve into a clean bowl to ensure a silky texture.
Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours or overnight.
Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
Transfer the churned ice cream to a freezer-safe container and freeze for about 4 hours or until firm.

Servings and timing

Servings: 6 servings
Prep Time: 20 minutes
Chill Time: 4 hours
Churn Time: 25 minutes
Total Time: 4 hours 45 minutes
Calories per serving: 290 kcal

Variations

Dairy-free version: Use coconut milk and a plant-based cream alternative for a non-dairy option.
No-churn method: Whip 2 cups of heavy cream to stiff peaks and fold into a pumpkin-spice sweetened condensed milk mixture. Freeze until firm.
Crunchy add-ins: Mix in crushed gingersnap cookies, candied pecans, or a swirl of caramel for texture and flavor.
Boozy twist: Add a tablespoon of bourbon or spiced rum for an adult version with deeper warmth.
Lighter version: Use half-and-half instead of cream and milk for a reduced-fat alternative.

storage/reheating

Store Pumpkin Spice Ice Cream in an airtight container in the freezer for up to 2 weeks for optimal flavor and texture. To prevent ice crystals, press a piece of plastic wrap directly onto the surface of the ice cream before sealing. Allow to sit at room temperature for 5–10 minutes before scooping for easier serving. This dessert does not require reheating.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling contains added sugar and spices, which can alter the flavor and texture. Use pure pumpkin puree for best results.

How do I know when the custard is done?

The custard is ready when it coats the back of a spoon and reaches a temperature of 170–175°F. Avoid boiling to prevent curdling.

Can I make this without an ice cream maker?

Yes, you can try a no-churn method by whipping cream and folding it into a spiced condensed milk base, then freezing it.

Is it safe to eat the egg yolks?

Yes, the yolks are cooked in the custard process to a safe temperature. Using pasteurized eggs adds extra assurance.

Can I add mix-ins to this ice cream?

Absolutely. Gingersnaps, chopped nuts, or caramel swirls add great texture and enhance the autumn flavors.

Why strain the mixture before chilling?

Straining removes any bits of cooked egg or spice clumps, ensuring a smooth and creamy final product.

How long should I chill the custard before churning?

At least 4 hours or overnight. Chilling thoroughly ensures the ice cream churns properly and has a smoother texture.

Can I reduce the sugar?

Yes, but keep in mind that sugar affects the texture and softness of the ice cream. Reducing too much can make it icy.

How long does homemade ice cream last?

It’s best enjoyed within 1–2 weeks. After that, the texture may begin to degrade and ice crystals can form.

What type of container should I use for freezing?

Use a shallow, freezer-safe container with a tight lid. Metal or plastic works best; avoid glass, which can crack in the freezer.

Conclusion

Pumpkin Spice Ice Cream is the perfect way to embrace fall flavors in a refreshingly cool format. With its rich custard base, real pumpkin, and warming spices, this homemade treat pairs wonderfully with seasonal desserts or stands on its own as a festive indulgence. Whether you’re hosting a holiday dinner or simply craving a cozy dessert, this recipe delivers autumn comfort in every scoop.

Pumpkin Spice Ice Cream

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Author: Mia
Total Time: 4 hours 45 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This ultra-creamy Pumpkin Spice Ice Cream captures the cozy essence of fall with real pumpkin puree and warm spices. It’s a frozen twist on classic autumn flavors, perfect for cones, bowls, or holiday pie pairings.

Instructions

In a medium saucepan, whisk together cream, milk, and half the brown sugar. Heat over medium until steaming, but do not boil.
In a separate bowl, whisk egg yolks with the remaining sugar until pale and thick.
Slowly pour half of the warm milk mixture into the yolks, whisking constantly to temper the eggs.
Pour the yolk mixture back into the saucepan and cook on low, stirring constantly, until the custard thickens enough to coat the back of a spoon (170–175°F).
Remove from heat and stir in pumpkin puree, cinnamon, ginger, nutmeg, cloves, vanilla extract, and salt until smooth.
Strain the mixture through a fine mesh sieve into a clean bowl. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
Transfer to a container and freeze for 4 hours or until firm.